Why Do You Put Enzymes in Bread?

Enzyme preparations are a class of substances with enzymatic properties extracted from organisms, whose main function is to catalyze various chemical reactions in the process of food processing and improve food processing methods. Enzyme preparations for food industry must meet relevant national quality standards during production and use. The dosage forms of enzyme preparations can be liquid or solid. Six types of papain, α-amylase preparations, refined pectinase, and β-glucose enzymes have been approved in China. Enzyme preparations are derived from organisms, generally speaking, they are relatively safe and can be used in moderation according to production needs.

The application of enzyme preparations in bread mainly comes from the improvement of bread in the West, adding food enzymes to make the bread taste better. Why are enzyme preparations in bread? Since amylase was used in the baking industry in 1991, foreign enzyme preparation companies have successively developed and listed a variety of enzyme preparations such as lipase, xylanase and maltogenic amylase for use in the field of bread processing. . The application of enzyme preparations has gradually expanded from bread baking to flour improvement, steamed bread processing and other pasta products, and has been used by more industry producers because of its naturalness, safety and obvious use effects. Enzyme preparations are used to improve the quality of pasta products and have been widely used in the production of bread in European and American countries. The use of enzyme preparations in bread can make the dough more elastic, strong in gluten, firm in gluten structure, shorten the formation time of gluten, and enhance flavor.

What is the function of enzyme preparation? As a widely used food additive, enzyme preparation can improve food quality, prolong food shelf life, facilitate food processing, increase food nutrients, and improve food color, aroma, taste and other qualities.